So good, but not really low carb because of all the sugar in the Hoisin sauce, but it is a great treat. You can pick up Hoisin sauce in pretty much every grocery store these days. Â I like my tofu well done, but if you like a bit of give to it, cook it for less time and maybe at 350-375 and use larger slices. It is all about learning. Serve with rice, on a sandwich (that’s what I did for lunch today!), or on a salad.
- 4 servings
- 1 Block Trader Joe’s Extra Firm Tofu
- 1 T Soy Sauce (I use low sodium)
- 2 T Rice Vinegar
- 2 T Hoisin Sauce
- Pinch of Ginger
- Hot Sauce, optional
- Press the tofu a few hours or overnight. Mix the sauce up in a lidded container, slice the tofu into slices (I got 16) Â and marinate tofu for as long as you like in the fridge. You can bake them right away but if you have time, just pop them in the fridge for a bit. Spray a baking sheet with oil and cook tofu at 400 for 15 minutes or until the Hoisin starts to carmelize. Turn tofu to other side and cook for another 15 minutes or until brown.